Spring Asparagus Lasagna
- Course Main Dishes
- Prep. Time 45 mins
- Cooking Time 1 hr, 5 mins
- Yields 8 to 12
Preparation
What You Need
Lasagna is always a popular dish to feed a large group. The light rosé sauce and bounty of spring asparagus give this version a fresh twist.
2 lbs (1 kg) asparagus, trimmed and cut into pieces
1 egg, beaten
1 lb (500 g) Canadian ricotta cheese (light or regular)
1/4 cup (50 mL) chopped fresh basil or parsley
Salt and pepper
1/4 cup (50 mL) all-purpose flour
2 cups (500 mL) 10% Half-and-Half cream1-1/2 cups (375 mL) water
2 cups (500 mL) tomato pasta sauce
1/2 cup (125 mL) grated Canadian Parmesan cheese, divided
16 oven-ready lasagna noodles
1 cup (250 mL) shredded Canadian mozzarella or provolone cheese
Instructions
In a large pot of boiling water, blanch asparagus for 1 min. Drain and rinse under cold water. Drain well; set aside.
Preheat oven to 375°F (190°C). Butter a 13 x 9-inch (3 L) glass baking dish.
In a bowl, combine egg, Canadian ricotta, basil and a pinch of salt and pepper.
In a saucepan, combine cream and water; whisk in flour, 1/2 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Cook over medium heat, whisking constantly, for 10 to 15 min or until bubbling and thickened. Remove from heat; whisk in pasta sauce and half of the Canadian Parmesan.
Spread 1 cup (250 mL) of sauce in bottom of dish; top with 4 noodles, trimming to fit. Spread with 1/3 of the sauce then 1/3 of asparagus. Top with 4 noodles; spread with ricotta mixture. Repeat layers with remaining noodles, sauce and asparagus.
Cover with foil and bake for 45 min or until sauce is bubbling. Uncover; sprinkle with Canadian mozzarella and remaining Parmesan. Bake for 20 min or until noodles are tender and top is browned. Let stand for 10 min before serving.
Nutritional Info
Per serving
Energy: 305 Calories
Protein: 16 g
Carbohydrate: 33 g
Fat: 12 g
Fibre: 3,4 g
Sodium: 427 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient % DV*
Calcium: 26 % / 284 mg
Folate: 59 %
Thiamin: 33 %
Vitamin B12: 31 %
Riboflavin: 30 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Latest Tips
Our tips
The lasagna can be baked, cooled, covered and refrigerated for up to 2 days. Reheat, covered, in a 350°F (180°C) oven for about 1 hour, uncovering for the last 10 min.
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